Fresh Farmers Cheese

Ready to embark on a cheesy adventure? This simple farmers cheese recipe will have you feeling like an artisan cheesemaker in no time! Perfect for breakfast spreads or adding a touch of homemade charm to any dish.

Ingredients

2 litres (4.22 pints or 8.45 cups)	whole milk
0.5 teaspoons	salt
2 tablespoons	white vinegar or lemon juice

2 litres (4.22 pints or 8.45 cups)

whole milk

0.5 teaspoons

salt

2 tablespoons

white vinegar or lemon juice

method of cooking

1	Begin by heating 2 litres (4.22 pints or 8.45 cups) of whole milk in a large pot over medium heat. Stir occasionally to prevent the milk from scorching.
2	Once the milk reaches around 85°C (185°F), remove it from the heat. Stir in 2 tablespoons of white vinegar or lemon juice, and watch the curds magically separate from the whey.
3	Let the mixture sit for about 5-10 minutes. During this time, the curds will fully form.
4	Line a colander with cheesecloth and carefully pour the curdled milk into the colander, allowing the whey to drain away. If you're lactose intolerant, this can be a bittersweet moment.
5	Gather the cheesecloth around the curds and tie it up into a bundle. Hang this bundle to drain for about 1-2 hours, depending on how firm you want your cheese.
6	Once drained to your liking, transfer the cheese to a bowl and season with 0.5 teaspoons of salt. Feel free to add herbs or spices to jazz it up!

Begin by heating 2 litres (4.22 pints or 8.45 cups) of whole milk in a large pot over medium heat. Stir occasionally to prevent the milk from scorching.

Once the milk reaches around 85°C (185°F), remove it from the heat. Stir in 2 tablespoons of white vinegar or lemon juice, and watch the curds magically separate from the whey.

Let the mixture sit for about 5-10 minutes. During this time, the curds will fully form.

Line a colander with cheesecloth and carefully pour the curdled milk into the colander, allowing the whey to drain away. If you're lactose intolerant, this can be a bittersweet moment.

Gather the cheesecloth around the curds and tie it up into a bundle. Hang this bundle to drain for about 1-2 hours, depending on how firm you want your cheese.

Once drained to your liking, transfer the cheese to a bowl and season with 0.5 teaspoons of salt. Feel free to add herbs or spices to jazz it up!